It’s fall, it is pumpkin time and holiday time, and this is the go to bread that does it all. Great for your breakfast (try topping with a little cream cheese or butter), great to take to a potluck as a dessert, and it freezes very well. I made this for Christmas presents back before I could even really cook. It works well in mini loaf pans for hostess gifts, does anyone do that anymore…
I made pumpkin bread the first week we had our Inn, and I made it the last week we had our Inn. I lost count of all the loaves my staff and I made over the years. This was originally my mother’s recipe, and while she always left out the nuts, I always add them, loving the walnut flavor with the pumpkin. This recipe was originally published in the Visiting Nurse Service Auxiliary Cookbook sometime in the 1960s with credit given to Mrs. William Schulte. Today I give Carolyn all the credit she deserves for passing this recipe on to me. Enjoy! It’s fall!
3 cups flour
3 1/2 cups sugar
1 1/2 teaspoon cinnamon
1 1/2 teaspoon nutmeg
1 1/2 teaspoon salt
2 teaspoons baking soda
1 cup corn oil
2/3 cup water
1 can pumpkin (single pie size)
1 1/2 cups chopped walnuts
Preheat oven to 350 degrees.
Mix together flour, sugar, cinnamon, nutmeg, salt and baking soda.
Add corn oil, water, eggs and pumpkin.
Mix with hand mixer.
Stir in chopped nuts.
Pour into 3 large loaf pans which have been well greased and floured.
Bake at 350 degrees for 1 hour. Insert a toothpick; it should come out clean.
Let cool for 1 hour. These loaves freeze well.
Makes 3 loaves.
Recipe from the files of:
Chambered Nautilus Bed and Breakfast Inn
Proud to be the Seattle Broad